Granny’s Vinegar Chicken

Ingredients

• 10 chicken thighs
• 2 cups distilled white vinegar
• 1 cup all-purpose flour for coating
• 1/2 teaspoon salt and pepper to taste
• 1/4 cup oil for frying
• 1 (12 ounce) jar sliced jalapeno peppers, with liquid

Directions

Place chicken thighs in a shallow baking dish. Pour vinegar over, cover and let marinate overnight.

Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with flour, and season with salt and pepper to taste. Heat oil in a large heavy skillet over medium-high heat.

Fry chicken in the hot oil until the outside is lightly crisp. Remove from heat, and place chicken into a 9×13 inch baking dish lined with aluminum foil. Add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. Cover the pan with foil.

Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.